Filed Under: cook, north-american, Side, Under 20 Mins, Vegetables


Making pesto from scratch is not as difficult as it sounds, and it's sure to impress!

April 8th, 2012

Photography by James Tse Food Styling by Ruth Gangbar

Prep Time
20 minutes
Cook Time
8 minutes
  • 3 cloves garlic
  • 1/2 Cups pine nuts, lightly toasted
  • 1 Cup grated Parmesan cheese
  • 3 Cups loosely packed fresh basil leaves
  • 1 teaspoon kosher salt
  • 2/3 Cups extra-virgin olive oil
  1. Pesto (from scratch!)

  2. In a food processor, chop garlic.

  3. Add remaining ingredients.

  4. With the motor running, slowly pour in oil until well blended.

  5. Pasta

  6. Boil a large pot of salted water.

  7. Cook pasta until it's al dente. Meanwhile, pull the chicken meat off the bone and cut into bite-sized pieces.

  8. Cut tomatoes in half.

  9. Drain the pasta and, while it's still hot, toss in the pesto and tomatoes.

  10. Add chicken, garnish with shaved Parmesan and serve.

Nutrients Per Serving

Nutrients per serving (based on 6 servings): 530 calories, 22 g fat, 23 g protein, 5 g fiber, 63 g carbohydrates. Excellent source of vitamin B1, vitamin B2, niacin, folate, magnesium, iron, zinc. Good source of vitamin A, vitamin B12, calcium.


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